FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Appetizers > Shrimp Spring Rolls Recipe

Shrimp Spring Rolls Recipe

These Shrimp Spring Rolls taste as good as they look! Watch your guests' eyes get big when you serve up this appetizer. Delicious!

This post may contain affiliate links. Read my disclosure policy.

These Shrimp Spring Rolls taste as good as they look! Watch your guests’ eyes get big when you serve up this appetizer. We had these in Mexico at the El Dorado Resort. The food there was gourmet and dinner took about two hours; one course at a time. I wanted to re-create them. Definitely brought back memories.

Ingredients:

1 lb 21/25 count large shrimp, peeled & deveined with tail left on
1 package spring roll/egg roll wrappers (20 count)
1 cup Sweet and sour sauce for marinade and dipping (store-bought or use this Homemade Sweet and Sour Sauce Recipe)
Canola Oil for Frying
Salt  & Pepper

How to make Shrimp Spring Rolls:

1. Cut 10 spring roll sheets in half diagonally so you end up with 20 triangles. Keep them in their container until ready for use.
2. Pat dry the shrimp. Using a knife, make a few nicks on the inside of the shrimp. This will help them to lay straight when you roll.
Shrimp Spring Rolls
3. Slightly Salt and Pepper the shrimp then lightly brush both sides of the shrimp in the sweet and sour sauce and let them sit 10 minutes.
4. Lay the shrimp with the tail towards you on the spring roll triangle. Cover the shrimp with the right corner and roll tightly to the center, fold down the top corner and continue to roll. Dip your finger in water and lightly wet the third corner to seal the roll. Keep finished shrimp under a damp towel to keep from drying out, or put them in oil right away.
Shrimp Spring Rolls-3Shrimp Spring Rolls-4
5. Fill saute pan with 1 inch canola oil and heat on medium high. Once the oil is hot, place the shrimp in a couple at a time (don’t put in too many or the oil will cool down). Fry until golden brown (about 3 minutes).

Serve with Sweet and sour sauce for dipping. Click here for sauce recipe.
Shrimp Spring Rolls-2

Notes:
Roll the shrimp tightly to keep oil out of the center.
You can use other sauces such as teriyaki sauce to change-up the flavor of the shrimp.
The Homemade sweet and Sour sauce is simple to make and goes really well with the shrimp.

Shrimp Spring Rolls Recipe

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
These Shrimp Spring Rolls taste as good as they look! Watch your guests' eyes get big when you serve up this appetizer. Delicious!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10
Servings: 20 shrimps

Ingredients

  • 1 lb 21/25 count large shrimp peeled with tail left on
  • 1 package spring roll/egg roll wrappers 20 count
  • 1 cup Sweet and sour sauce for marinade and dipping
  • Canola Oil for Frying
  • Salt & Pepper

Instructions

  1. Cut 10 spring roll sheets in half diagonally so you end up with 20 triangles. Keep them in their container until ready for use.
  2. Pat dry the shrimp. Using a knife, make a few nicks on the inside of the shrimp. This will help them to lay straight when you roll.
  3. Slightly Salt and Pepper the shrimp. Lightly Brush both sides of the shrimp in the sweet and sour sauce and let them sit 10 minutes.
  4. Lay the shrimp with the tail towards you on the spring roll triangle. Cover the shrimp with the right corner and roll tightly to the center, fold down the top corner and continue to roll. Dip your finger in water and lightly wet the third corner to seal the roll. Keep finished shrimp under a damp towel to keep from drying out, or put them in oil right away.
  5. Fill saute pan with 1 inch canola oil and heat on medium high. Once the oil is hot, place the shrimp in a couple at a time (don't put in too many or the oil will cool down). Fry until golden brown (about 3 minutes).

Serve with Sweet and sour sauce for dipping.

Recipe Notes

Roll the shrimp tightly to keep oil out of the center. You can use other sauces such as teriyaki sauce to change-up the flavor of the shrimp.

 

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Inna
    September 6, 2016

    Do these have to be served hot or can they be served cold too? Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      Hi Inna, they can be served at room temperature or hot, but I think I would want to toast them on a skillet or reheat them in the oven if they are coming out of the refrigerator. Reply

  • Zhopsik
    December 15, 2012

    Chef Joel Robuchon has been making these appetizers for years with either langoustines or shrimp. He uses brik pastry or warka from a Middle Eastern grocery. When our local Middle Eastern grocer stopped carrying it he suggested that I go to the Asian grocery and buy wonton wrappers, and they work perfectly. Wonton wrappers are smaller than spring roll wrappers, so I use a whole one and roll the shrimp diagonally, starting at a point of the wrapper. I hope Sherry will see this and be able to find wonton wrappers. Reply

    • Natasha
      natashaskitchen
      December 16, 2012

      I’ll have to find a good source for that too. I think you’re right! Wonton wrappers would work better. Thank you! Reply

  • Lidiya
    September 1, 2012

    Natasha. Will it work if I use a Puff Pastry Sheets? Reply

    • Natasha
      natashaskitchen
      September 1, 2012

      Puff Pastry will work as well Lidiya, you might have to trim them. Reply

  • Alina
    March 8, 2012

    Can you prepare the shrimp and wrap a day in advance and fry it the next day? Reply

    • Natasha
      natashaskitchen
      March 8, 2012

      I wouldn’t recommend it since the wraps may dry out. Reply

  • Masha
    January 20, 2012

    i made this couples time already and they are very good!
    very easy recipe and very good! Reply

  • Sherry
    June 15, 2011

    Hi Natasha!
    I’m a shrimp lover and would try it once. All ingredients are really easy to get but here am unable to get egg roll wraps. So is there any alternative i can have for the wrap.

    Here we use all purpose flour. I kneed with water and salt and prepare a soft dough out of it. So is it ok to take this as wrap and dip the warped shrimps in beaten eggs and then fried?
    Or instead can you extend me egg roll wrap recipe?
    Thanks!

    Sherry.. Reply

    • Natasha
      June 15, 2011

      HI Sherry, I’m sorry I dont’ have an egg roll wrap recipe – its so easy to just buy them 🙂 I can’t give you advice on that because I haven’t tried it. Sorry I’m not much help… Reply

  • morgan
    December 16, 2010

    Can you wrap it with cooked shrimp? Reply

    • Natasha
      December 16, 2010

      I don’t think I’d recommend that. The shrimp might shrink if it’s cooked twice. Reply

  • ester
    November 1, 2010

    Where did you buy those egg roll wraps? thnx Reply

    • Natasha
      November 1, 2010

      I got the eggroll wrappers in winco as well. Next to the mushrooms. They have them at fredmeyer too (just a different brand) and they are also next to the mushrooms. Most grocery stores should have them. The brand doesn’t matter. Reply

  • Natasha
    October 15, 2010

    wow! love your recipes! very simply and easy to make.. Thank you! Reply

  • December 8, 2009

    Mmm my roommate is quite the fan of shrimp. I will share this with her. Reply

Add comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.